As far as carbs go, rice is pretty much at the top of my list. It’s edged out (just barely) by pasta and noodles. Whenever I make rice, I always make a bit too much, usually on purpose. Making fried rice is a great way to use up any odds and ends I have in the fridge, whether protein or veggies and occasionally both.
I’ve gone traditional and made a basic fried rice. I’ve made a Hawaiian version with pineapple and kielbasa. Wanting to use up all the extra veggies in the house, I once made a veggie fried rice. And when a quart of homemade gluten free teriyaki sauce was sent home with me, I made a pork teriyaki fried rice.
Recently, I was in serious need of comfort food and I didn’t want to cook. I usually turn to red sauce in times like these, but not wanting to cook nixed that. Take out was the aim. And my local Indian restaurant came to my rescue.
As most of you know, it’s just my daughter and me. Together, we won’t even finish one adult entree at a restaurant. But when I order from my favorite local Indian restaurant, I tend to order for a full size family-enough to feed us dinner at least 3 times and a couple of lunches for me. The delicious basmati rice that accompanies such an order is WAY TOO MUCH for us to ever consume.
When I opened my fridge and saw all that rice, I was loathe to toss it. But we’d eaten all the take out. That’s when I got the idea to make an Indian style fried rice. Why not? I knew I had all the necessary spices. I almost always have cooked chicken on-hand for quick meals. So just like that, Turmeric Cashew Chicken Rice became dinner.
Turmeric Cashew Chicken Rice
- 3-4 cups cooked basmati rice
- 2 tbsp high heat oil
- 1 cup chopped onion
- 4 cloves garlic; minced/grated
- 1 cup peas
- 1/4 cup chopped cilantro; plus more for garnish
- 1 cup coconut milk
- 1/2 cup greek yogurt
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/8 tsp chili powder +/- to taste
- 1/2 tsp garam masala
- Salt; to taste
- 1/2 cup lightly salted cashews (halves/pieces)
- 3-4 cups chopped cooked chicken (or turkey)
Combine the spices and set aside.
Whisk together the coconut milk and yogurt, once smooth, whisk in the spices; set aside.
Heat a large skillet, pan, or wok over high heat, once hot, add the oil.
Add the rice, onion and garlic, stir constantly for 3-5 minutes or until the onions begin to soften.
Add the peas and cilantro, mix well.
Reduce heat to medium-high.
Pour in the seasoned coconut milk, stir constantly allowing the liquid to be absorbed into the rice.
Add the cashews, mixing them into the rice completely; cook 2-3 minutes.
Stir in the cooked chicken and allow to warm through, about 2-3 minutes.
Garnish with fresh cilantro, serve, and enjoy.